Color Stability of Edible Coatings During Prolonged Storage

Trezza, T. A.; Krochta, John M.

doi:10.1111/j.1365-2621.2000.tb10259.x

Cited by 66 publications

(47 citation statements)

References 14 publications

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“…On the other hand, DE values of the films stored at 35 and 45°C gradually increased over time. The discoloration of WPI-based films at elevated temperatures was reported to mainly associate with Maillard browning of whey proteins and traces of reducing sugars (Miller et al 1997;Trezza and Krochta 2000). Nonetheless, DE values of all stored films were below 6, the threshold value detectable by the human eye (Garcia and Sobral 2005).…”

Section: Changes In Properties Of Spiced Film During Storagementioning

confidence: 97%

Properties and storage stability of whey protein edible film with spice powders

et al. 2016

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The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2 w/w), sodium chloride (0.4 g/100 g solution), garlic and pepper powders (B3 g each/100 g solution). Water activity (a w ) of all films was 0.53-0.57. Addition of spice powders increased thickness, darkness and yellowness of the WPI films. Films with added spices had lower tensile strength (TS), percent elongation (%E), and melting enthalpy of WPI matrices, but possessed higher water vapor permeability (WVP) than WPI film without sodium chloride and spices. The WPI film containing highest amount of garlic powder and lowest amount of pepper powder was selected for storage tests at 25-45°C. Storage for up to 49 days resulted in reduced a w and %E, increased TS, and color changes at 35 and 45°C, with few changes at 25°C. However, film WVP and OP were not affected by storage conditions after 7 days storage. Active ingredients decreased over time with up to 81 % allicin and 37 % piperine retained in the film matrix after 47 days storage.

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Section: Changes In Properties Of Spiced Film During Storagementioning

confidence: 97%

Properties and storage stability of whey protein edible film with spice powders

et al. 2016

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“…In this color space, L* indicates lightness and a* and b* represent redness and yellowness, respectively (Özdemir and Devres 2000;Trezza and Krochta 2000;Ball 1999). The extent of color change of the peanut samples during storage was monitored as an indicator of storage stability of the coating materials.…”

Section: Color Measurementsmentioning

confidence: 99%

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

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Rancidity due to the lipid oxidation process is a critical factor influencing the quality of roasted peanuts. Sonication in combination with edible coatings added with plant extracts may extend the oxidative stability of peanuts. Peanuts were roasted at 178°C for 15 min, subjected to sonication in hexane for 10 min, and then coated with carboxymethyl cellulose (CMC) solution mixed with rosemary, tea extracts, and α-tocopherol and stored at 35°C for 12 weeks. The oxidative stability of the samples was investigated by measuring the oxidative stability index. Reduction in oxidation of 66.1% and 10.4% was observed for samples roasted and coated with extracts of rosemary and tea, respectively, as compared to uncoated sample. However, the oxidative stability of samples roasted-sonicated and coated with extracts of rosemary and tea was improved by 100.7% and 28.1%, respectively, in relation to the control. Sonication beyond coating improved the oxidative stability of the samples mixed with rosemary, tea extracts, and α-tocopherol by 10.3%, 12.1%, 34.6%, and 17.7%, respectively. The L * , a * , and b * values indicated that the peanut coated with CMC mixed with rosemary, tea extracts, and tocopherol at different concentration levels did not have significant (P < 0.05) color change during the 12-week storage at 35°C.

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“…Films disks of appropriate diameter were rested on white background standard (Trezza & Krochta, 2000). Measurements were performed in a Minolta colorimeter (Minolta CM-508d, Tokyo, Japan) using an aperture of 1.5 cm-diameter.…”

Section: Colour Evaluationmentioning

confidence: 99%